Originally Posted by stanX
Well that's amazing, thanks for all the responses!
BBQ haggis - could be on to a winner there....
I haven't been able to get to the Ugly Drum Smoker yet, because I can't search yet, because I haven't enough posts probably, or have a look at Norcorednecks pics
I definately want to do the pork butts, they're delicious, and no harm in having a few experiments to see if they can be done at higher heat. I think the briskets too, if I can cook them beforehand.
Its about being able to roll up on site with the monster trailer first thing, light up and be ready for 12 - 1 o'clock for service
I guess you can get up to heat pretty quickly. I have two wood stoves here for my house so I'm no stranger to lighting fires.
I'm down on the other end of the island from you and we do catering, events, competitions, weddings and so forth. You may already know you need to get with the council and sort out a business license then get on a food safety course.
It's all going to depend on what it is you want to vend as to what sort of cooker you use. I can tell you now that something built only to smoke isn't a good idea as vending is mostly grilling, warming and holding.Your weather is nasty compared to what we get down here so tey and build a cooker that is insulated for those overnight cooks or at least give it a home out of the direct weather.
I don't think you will have time on a site to fire up a big offset smoker and be ready to serve in the window you are looking at. Pre cooking is going to be your friend for brisket and pork but chicken,burgers & sausages should be fine.
Let us know if you have any other questions and we'll fire some more ideas at ya.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009